I like making step up yeast starters to get the most out of a smack pack.
Q: When making step-up yeast starters, or decanting in general and pouring off the excess liquid out of a chilled starter, am I loosing a significant amount of the less flocculant yeasties? Especially with some of the French-belgo saison fellas. Thanks to all for the input!!!
Just cause I know it might come up- my procedure is ferm 2-5L for 24-36hrs, shaking or recently stir plating. Chill for 24-48 hrs. Torch the mouth and pour off skanky beer. Then, depending on how big a cake I need do it again. Cheers!
A very large percentage of your yeast should be at the bottom of your starter vessel. Sure you probably lose some yeast but not nearly enough to make a difference in results.
I’ve read this theory (that longer settlement periods and decanting cause you to dump the lower floculent yeast, and promote the growth/continuance of higher floculant yeast) in old brewing documents. However, in my experience at the homebrew level, I’ve seen no discernible difference. I get roughly the same numbers regardless of whether I’ve allowed my starters to fully settle, or if I’ve used them when there is still some suspended yeast.
